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Sliced coffee rub tri tip on a striped wooden cutting board.
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5 from 4 votes

Smoked Coffee Rub Tri Tip

This Smoked Coffee Rub Tri Tip is the ultimate flavor experience. My homemade coffee rub perfectly complements the rich, buttery beef of a smoked tri tip roast. 
Prep Time15 minutes
Cook Time3 hours
Resting Time10 minutes
Total Time3 hours 25 minutes
Course: Main Dish
Cuisine: American, Barbecue
Keyword: Coffee Rub Tri Tip
Servings: 3 people


  • 1 2-3 pound tri tip roast

Tri Tip Coffee Rub

  • 1 teaspoon coarse sea salt
  • 1 teaspoon instant coffee crystals
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon whole coriander crushed
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon chili powder


  • Preheat the smoker. Start your smoker on the lowest heat setting (mine runs about 175-180 on Smoke).
  • Make the coffee rub. Combine all of the ingredients for the rub in a small bowl and set aside.
  • Trim and season the tri tip. Trim any excess fat off of the tri tip and liberally season with the dry rub.
  • Smoke the tri tip. Place the seasoned tri tip directly on the grill grates. Close the lid and smoke for 3 hours or until the internal temperature of the tri tip is within 10 degrees of your final target temperature (110 degrees F for rare, 120 degrees F for medium rare, 130 degrees F for medium, 140 degrees F for medium well, or 150 degrees F for well done).
  • Preheat a cast iron skillet. Take the tri tip off the grill and place a cast iron skillet on the grill grates. Turn the temperature up to the highest heat setting (at least 400 degrees) and allow the grill pan to preheat.
  • Sear the smoked tri tip. Place the smoked tri tip in the grill pan and sear on each side for 4-6 minutes. Use an internal thermometer to monitor the temperature of your tri tip. Pull the tri tip off the grill at 120 degrees F for rare, 130 degrees F for medium rare, 140 degrees F for medium, 150 degrees F for medium well, or 160 degrees F for well done.
  • Rest and serve. Allow the tri tip to rest for at least 10 minutes before slicing against the grain. Serve immediately.



Calories: 722kcal | Carbohydrates: 2g | Protein: 94g | Fat: 35g | Saturated Fat: 13g | Cholesterol: 295mg | Sodium: 245mg | Potassium: 1495mg | Fiber: 1g | Sugar: 1g | Vitamin A: 447IU | Calcium: 109mg | Iron: 7mg